Gluten Free Ravioli Lasagna

As you know, I made gluten free Raviolis for the new year. And since I had 2 ziploc bags full of Raviolis in the freezer I decided to try layering them Lasagna style. My husband said it came out really good and had two helpings… he is finicky so that is actually a compliment coming from him.

Gluten Free Ravioli Lasagna | Small Town Living in Nevada

Gluten Free Ravioli Lasagna


  • Raviolis, packaged or homemade and prepared according to directions
  • 1 container (32 ounce) ricotta cheese
  • 2 jars (24 ounce each) pasta sauce
  • 1/4 -1/2 cup Parmesan Cheese
  • 8 ounce shredded mozzarella cheese


  1. PREHEAT oven to 350° F. Grease a 9″ x 13″ Oblong Baking Dish.
  2. Spread sauce on the bottom of the baking dish.
  3. Place a layer of cooked ravioli, overlapping in the dish.
  4. Spread a layer of ricotta cheese over ravioli.
  5. Sprinkle a nice layer of Parmesan Cheese.
  6. Next pour a jar of sauce over the cheese.
  7. Another layer of ravioli topped with sauce then topped with shredded mozzarella cheese.

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Bake for 50 to 60 minutes or until heated through. Let stand for 10 minutes before serving.

I made Gluten Free Pasta Dough to ring in the New Year

Gluten Free Ravioli | Small Town Living in Nevada

Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread

Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.

Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.

My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.

He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.

And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).

I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.

My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!


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